NFSC 025 BASIC NUTRITION Dr

CALIFORNIA STATE UNIVERSITY, CHICO COLLEGE OF NATURAL SCIENCES Department of Biological Sciences

NFSC 100 BASIC NUTRITION Spring, 2007 Section 3: TR 11:00

Instructor: Deborah Bellis McCafferty, M.S., R.D. Office: Holt 133 E-mail: [email protected] Phone: 898-4030 Web page: http://www.csuchico.edu/~dm300 Refer to the web page for due dates specific to your course section

Office Hours: MW 12-1:30, Tues 9:45-10:35. Office hours are subject to change during the first 2 weeks of class, so please check the web page after the second week to verify times.

REQUIRED MATERIALS

Nutrition: Concepts and Controversies, 10th edition by Sizer and Whitney Exchange Lists for Meal Planning, ADA Lecture notes, Diet Project, Supplemental Assignments: www.csuchico.edu/~dm300 and/or WebCT

COURSE DESCRIPTION/GOALS

Physiological, social, and psychological factors affecting food intake, as well as relationships of nutrients to health throughout life are examined. This is a general education course (Area E) and meets the goals and objectives as outlined in executive memorandum 92-18:

Lifelong Learning (Area E) course - All learning should have relevance beyond the present moment. The human organism witnesses change in each of its moments through the life course, yet it is itself a continuous physiological, psychological, and social being. Part of General Education should provide instruction that fosters understanding of the self as a complex, integrated being that is at once physiological, psychological, and social. Each course, therefore, must

1. Address issues that are likely to be important to most of our students throughout most of their lifetime; 2. Significantly incorporate and integrate theory, data, and perspectives from each of three broad areas of human life: the physiological, the psychological, and the social; 3. Have substantial written projects that ask the student to 1) integrate the ideas and materials of the course and 2) apply the ideas and materials of the course to themselves and their own projected life course. SPECIFIC COURSE OBJECTIVES

At the completion of the course, the student will be able to:  Make food choices that will ensure an adequate and balanced diet throughout his/her life.  Evaluate the nutritional adequacy of a given dietary intake.  Identify the functions of various nutrients in the body as being necessary for maintaining good health.  Demonstrate the relationship between nutrition and health at various stages in the life cycle.  Identify psychological, sociological, cultural and physiological aspects that influence the formation of one's food habits.  Criticize popular literature for valid nutritional information.  Recognize the seriousness of world hunger as well as malnutrition locally, nationally and internationally.

STUDENT RESPONSIBILITIES & OTHER GUIDELINES  You will be expected to download lecture outlines before coming to class. If for some reason you forget or are unable to do so, do the best you can until the problem is resolved.  If you need help, you must seek it. Come to office hours, go to the tutor, ask a classmate for help. It is your responsibility to do what it takes to keep up with the course material.  Any discussion concerning grades will be handled during office hours, not during class. If it pertains to you and only you, it probably belongs in office hours. .  The schedule is subject to change. Changes will be announced in class and/or on the web  Come to class on time and prepared to participate. Assume lecture will last the full scheduled time. If you have to leave class early please inform me before class and sit near the door so you can make a quiet exit.  Do not ‘pack up’ before lecture has concluded. It is distracting to your classmates and me.  If you miss an exam or deadline you must have a valid excuse with written documentation. I must be able to verify your excuse, so be sure contact information is included. No exceptions. (Really, no exceptions).  Assignments are due at the beginning of class. After lecture begins, it’s a 5% deduction. An additional 5% will be deducted for every CALENDAR day it is late thereafter. (That means if it’s due Thursday and you turn it in Monday, I will deduct 25% from your score.)  DO NOT SLIDE ANY ASSIGNMENT PAPERS UNDER MY DOOR. If you need to turn in a paper outside of class time, do so in the Nutrition Program office (Holt 123) and get it time and date stamped by one of the office secretaries. Papers found under my door will be considered ‘received’ when I personally find them. Do not email your papers to me; it makes me responsible for printing them out.  A NOTE ABOUT OFFICE HOURS: To make the best use of your time, my time and the time of your fellow students, please come to office hours prepared. That is, have your notes with you, have your questions organized, and the appropriate readings in the textbook completed. It is your responsibility to make an appointment with me if you are unable to make it to my office hours. Furthermore, if you miss class, it is your responsibility to get the notes from another student, complete any missed assignments, and come in and get help if, at that point, anything is still unclear. University policy states that Add/Drops must be completed within the first two to four weeks of the semester. Following this time period, students must have a “serious or compelling reason” to add or drop a course. It is the student’s responsibility to add/drop classes, not the instructor’s.

GRADING

Three exams 300 Final exam 100 Diet Project 100 Preliminary Writing Assignment 15 Various quizzes/ assignments 50 (approximately) TOTAL 550 points (approximately)

90-100% = A 60-69% = D Earning your 80-89% = B 59% and below = F grade is your 70-79% = C responsibility.

BRIEF DESCRIPTION OF WRITTEN PROJECTS All work is to be professionally presented. Work that is poorly written/presented will be returned ungraded.

Diet Project (100 pts): This is a four-part project in which you will evaluate present dietary practices and recommended changes. This will require integrating material covered throughout the semester. Directions and forms are located in your Diet Project packet and on the course web page.

Impromptu quizzes: There will often be quizzes at the beginning of class (if you are late, you will miss the quiz). As students occasionally must miss class, you may miss 2 quizzes without losing points. If you miss 2 quizzes early in the semester and then have to miss class (due to illness, family emergency, etc.), your grade will suffer. This goes for in class assignments as well. Quizzes are worth 5 points; in-class assignments are usually worth 3 points. Exception: Exchange activities may be worth more points.

Preliminary writing assignment (15 pts): This assignment is due during the first two weeks of class. It is designed to do two things (1) encourage the students to consider the many factors that influence food choices and eating behaviors and (2) alert the instructor to any potential problems and student may have with his or her writing skills. This assignment is approximately 2 pages in length.

TENTATIVE COURSE SCHEDULE

WEEK TOPIC READING

1 Overview of Nutrition Ch. 1 Food Choices and Human Health

2 Nutritional Standards and Guidelines Ch. 2 http://www.health.gov/dietaryguidelines/dga2005/document/ Controversies 1, 2 + 5 and www.mypyramid.gov

3 Anatomy & Physiology of Nutrition Ch. 3 Diet Project Part 1 Due Thursday, 2/8 Controversy 3

4 Carbohydrates Ch. 4 Exam I Thursday, 2/15 Controversy 4 http://www.fiberchoice.com/quiz/quiz.asp?help=true

5 CHO, Diabetes Ch. 4

6 Lipids Ch. 5 Cardiovascular Disease pgs 396-408 Diet Project Part 2 Due Thursday, 3/1

7 Protein Ch 6 Vegetarian Diets Controversy 6

8 Exchange Lists: Bring Your Exchange Book to Class Exchange Book Exam II Thursday, 3/15

SPRING BREAK - 3/19-3/23

9 Fat-soluble Vitamins Ch. 7

10 Water-soluble Vitamins Controversy 7 Diet Project Part 3 Due Thursday, 4/5

11 Water and Minerals Ch. 8 Controversy 8

12 Energy Balance, Obesity and Weight control Ch. 9 Exam III Thursday, 4/19 Controversy 9

13 Maternal and Infant Nutrition Ch. 12 Diet Project Part 4 Due Thursday, 4/26 Controversy 12

14 Food Technology & Food Safety Ch. 14 Controversy 14

15 World and Domestic Hunger Ch. 15

FINAL EXAM Thursday, 5/17, 10-11:50pm